Ingredients
- 110 g butter
- 100 g granulated sugar
- 100 g dark brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 230 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon instant espresso powder
- ½ teaspoon salt
- 180 g mascarpone cheese
- 1 teaspoon vanilla extract
- 90 g confectioners sugar
- 20 g agave or honey
- 120 g heavy cream
- 1 tablespoon cocoa powder, for dusting
Instructions
- Melt the butter and let it cool to room temperature.
- Mix the cooled butter with granulated sugar and dark brown sugar until smooth and glossy.
- Add the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, combine flour, baking powder, baking soda, espresso powder, and salt.
- Fold the dry ingredients into the wet mixture just until combined.
- Scoop the dough into balls and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F (175°C). Place chilled dough balls on a lined baking sheet and bake for about 11 minutes, until edges are set and centers are soft.
- Let cookies cool completely before adding the topping.
- To make the mascarpone cream, whip mascarpone, vanilla, confectioners sugar, agave or honey, and heavy cream until stiff peaks form.
- Pipe the mascarpone cream onto cooled cookies and dust with cocoa powder before serving.
Notes
- Let cookies cool completely before adding the mascarpone cream to prevent melting.
- Chill the dough to prevent spreading and enhance flavor.
- Adjust espresso powder for a stronger or milder coffee flavor.
- Mascarpone cream is best added just before serving.
- Cookies are best enjoyed within 1–2 days for optimal texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 18g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg